Oil is a truly multi-functional ingredient in pizza dough production. It can affect everything from the crispiness to flavor of the crust, as well as the way the dough handles during shaping. The type of oil used can influence the flavor of the finished crust,...
Gluten is the one thing that holds our dough together. Without it, the dough would be a pasty mix of ingredients, lacking the capability of being shaped, hand-tossed or slapped. Contrary to what a bag of fl our might say, flour does not contain any gluten. Instead, it...
Take-and-bake pizza is growing in popularity, and I constantly get questions on how to make it without preparing special dough. At one time or another, you may have been asked to prepare a par-baked pizza for a customer. What you actually did was make an early version...
From time to time I get requests from readers asking for a dough formula suitable for making calzones. The truth of the matter is that while you can use a specific dough formula for making calzones, your regular pizza dough will work just fine in this application....
How to prevent my pizza crust from bubbling in the oven? I hold a special place in my heart for bubbles and blisters on pizza crusts — because this was the first problem I ever worked on. To prevent them, what you need to concentrate on are dough temperature and...
For some of us, achieving a crispy crust pizza is like chasing down that legendary Golden Fleece, but it really doesn’t have to be such a massive undertaking. Below are some tips to get you on your way: Tip No. 1: The protein content of the flour can influence the...
Like other types of yeast leavened bread doughs, pizza doughs will benefit from fermenting for a period of time before using or baking. Fermentation provides dough conditioning, making the dough easier to shape. It also reduces the propensity of the dough to bubble...
Some pizza doughs are made with sugar, and others are made without. Typically, we fi nd that dough destined to be baked at high temperatures is made without any added sugar, while those that will be baked at lower temperatures (425 to 450 F) will contain at least some...
Herb infused doughs or crusts are one of those things that seems to keep coming and going. It gets popular for a short time — and then it disappears, only to come back again after a few years. For some of us, though, it has found a home on our menu boards as a...
Q: We are baking garlic knots in our air impingement oven, right along with our pizzas, but the bottom of the knots are getting too dark. Aside from pulling them out of the oven a little before they fully exit the oven, is there anything we can do that might correct...
Q: I’ve heard you mention that the dough should be mixed to a specific temperature. Do you arrive at this temperature by varying the dough mixing time? A: The finished dough temperature is varied by making adjustments to the temperature of the...
Q: We make our own dough as we have been for many years. We use an air impingement oven to bake our pizzas, but for some reason, we can never get the pizzas as crispy as we would like them to be. The edges are crispy, but the rest of the pizza leaves something to be...
